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The Best Food & Photos from my family kitchen in St. John\'s, Newfoundland - over 1600 fantastic family friendly home cooking and baking recipes for everyday life. From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new entertaining ideas, Rock Recipes is your one stop place to get all the cooking and baking inspiration you need.

A Newfoundland cold plate is something everyone in the province will know, and every family will have their own variations of essential additions to their particular version. Growing up in the 60’s & 70’s in Newfoundland, a cold plate was actually a weekly occurrence.

After the Sunday roast of beef, ham, chicken or turkey the leftover cold meats would be served up for supper with a variety of deli-type potato salads, pasta salad and cole slaw. Nowadays, this meal is recognized more as a bit of an indulgence and is served in my own family only a few times a year now, usually following big Holiday meals like at Easter, Thanksgiving or Christmas.

Pickled Beet Potato Salad, recipe in box below.

A cold plate can also be the theme for a coordinated pot luck supper around the Holidays where each person can be delegated to bring a particular cold sliced meat or a selected salad. It’s also a terrific buffet idea for parties or open houses during the Holidays which is how we most often serve it.

For the purposes of this post I am going to concentrate on a few of our family favourites as pictured in the photo at the top. Looking clockwise from the cranberry sauce at the top of the plate, you will see cole slaw, picked beet potato salad, mustard potato salad, egg and apple potato salad and a simple pasta salad that’s shown using farfalle pasta for presentation sake but one we most often made with plain macaroni growing up.

Continuing past the pasta salad is leftover roast beef, ham and leftover turkey. Between the turkey and cranberry sauce is Traditional Newfoundland Dressing, a breadcrumb, onion and summer savoury based stuffing for poultry which is universally used in Newfoundland.

To be honest, these are barely recipes at all really and any of the amounts can be adjusted to personal taste. The photo got such a response when I posted it to our Facebook Page a few months ago, that I resolved to write this post more as a guide for some of the many people who requested that I post the recipes included on the plate. I hope you enjoy trying some of them.

UPDATE: By request I’ve added Pineapple Corn Salad to the recipes included below, even tough it isn’t pictured on the plate.

Pineapple Corn Salad

A note about the corn salad; we would have used canned corn and crushed pineapple in the past and these are both fine if that’s what you have available. Using frozen sweet corm (or even fresh, in season) along with fresh diced golden pineapple takes this simple combination of flavours up a considerable notch.

Other possible additions to your Newfoundland Cold Plate.

Some other cold salads you can try for this meal can include any of these that have previously appeared on Rock Recipes.

Drain well and plunge into cold water. Drain for 5 minutes to get rid of the excess water.

Toss the drained corn with all of the other ingredients until well combined.

Cover and chill until ready to serve.

Recipe Notes

SALAD DRESSING: Most potato and pasta salads call for salad dressing which is the jarred, spoonable type dressing, like Kraft Miracle Whip which looks much like mayonnaise. If you want to make a substitute using mayonnaise, simply mix together 1 cup mayonnaise with 2 tablespoons of apple cider vinegar, 1 rounded tablespoon of white sugar and a dash of paprika. Stir well and let stand for 5 minutes before stirring again and using in the recipe.

A cold plate is generally a make ahead meal at our house. Generally all of the salads are made a day in advance so that they are well chilled but a few hours refrigeration is will do.

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I don’t know if you ever found any summer savoury, but you can get it on Amazon.com. I also have found tiny ottles of it in the spice section at the supermarket. It’s not Mt. Scio or anything, but it works as well. Same plant, just not grown in Newfoundland.

Hello Barry
I don’t know if you remember me but we had contact a few years back on the Canadian Food Network Community pages . I had forgotten about your blog until this article was shared on a small friends recipe exchange I had joined.
Good to see you are carrying on you blog. I had always found it interesting ! I still maintain contact with some of the Community via Facebook. etc. Val, the Community Co-Ordinator , is running her own decorating business , Ken Bowie is Executive Chef at a large recreation facility in Fort McMurray & has plenty of tales about the big fire obviously. Suzie the Foodie is now in Vancouver and we did make actual personal contact a while ago. Seems like ages. She is still blogging and is enjoying life back in the Lower Mainland .I am now retired and just fooling around with different stuff as I used to do .
Well that about fills that in and I will look in more often on your blog. Keep up the good work .
Regards
Wayne

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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

Real Food Recipes, For Real People

Sign up for our free newsletter to never miss any of the new recipes from my family's kitchen. Get seasonal cooking & baking suggestions, giveaway alerts, PLUS recipe round-ups for holidays and occasions too!